For a few months now I’ve been cooking up some yummy dishes from Mexico. An extension on the whole Taco Tuesday craze if you will. We’ve done so many delicious Mexican inspired dishes.
Pork Chile Verde is one of Hubby’s favorites. Nearly all the Chile Verde recipes out there call for Tomatillos, which is why I grew a few bushels in our garden this year. Some were converted immediately into salsas, easily frozen just as you would home-made mariana sauce. Others were used for various recipes straight from the garden to table, while more were peeled and frozen whole for later use.
Most of what was used in this dish was grown in my garden. Remember anytime you are cooking, the end result is only as good as the ingredients that went into it. Fresh fruits and vegetables are best, be it garden grown or the farmer’s market.
The secret to a good Chile Verde is to slow cook everything. This can be accomplished one of two ways – the stove top or slow cooker. Cooking a verde on the stove top is quicker, as the sauce and meat will reach perfection in about 4 hours or so. However; cooking in a pot on the stove requires some tending to prevent the meat and sauce from burning. The advantage to a slow cooker is that once the lid is on, there is little else to do except relax and go about your day.
Slow Cooker Pork Chile Verde
Pork Chile Verde
4 lb Pork Roast (shoulder or butt, trimmed)
2 tablespoons lard or Bacon Drippings
1 Yellow Bell Pepper, seeded and diced
8 medium poblano chiles, seeded and chopped
4 large jalapeños, seeded and chopped
1/4 Cup Cilantro Leaves, Chopped
10 Tomatillos, dices (see note)
1 small Onion, diced
4 large garlic cloves, grated or pressed
2 teaspoons Kosher Salt
2 teaspoons Cumin
2 teaspoons Sage
1 tablespoon Mexican Oregano
1 pinch Red Pepper Flakes
1/2 Cup Chicken Stock
12 Warm Tortillas, Flour or Corn
Handful Cilantro Leaves for garnish
Note: If the tomatillos have a leafy outer skin, remove skin and stem before dicing.
Trim any visible fat from pork roast. Cut pork into large chunks that will fit snugly into the bottom of a 6 quart slow cooker.
Heat lard or bacon grease in a large skillet over medium-high heat. Sear pork chunks and place into the bottom of the slow cooker. This step is okay to do in batches so as to not overcrowd the skillet. Set slow cooker aside.
Core and dice all the peppers. Place into a blender.
Chop cilantro and place into the blender with the peppers.
Peel tomatillos as needed. Dice and place into the blender with the pepper mixture. Pulse-puree the mixture into a thick liquid and pour over the pork in the slow cooker.
Peel and dice onions. Place in the slow cooker.
Press garlic into the mixture in the slow cooker. Add seasonings and chicken stock. Stir to blend.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 6 hours, until meat is fork tender.
Note: Chile Verde can be made one day in advance. Transfer pork with cooking liquid into a bowl and store in the refrigerator overnight. To warm, pour everything into a sauce pan and warm over low heat for about 20 minutes or until heated through.
To serve with CORN Tortillas: Warm tortillas on a griddle. Fill with some of the Pork Chile Verde. Garnish with cilantro and serve. If desired, top with Mexican Cheese and Sour Cream as you would a taco.
To serve with Flour Tortillas: Warm tortillas on a griddle. Serve Pork Chile Verde on a large plate with some rice and beans. Tear off pieces of the tortilla to eat with the Pork.